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Method for preserving poultry egg by means of channel catfish skin enzymatic hydrolysate

A technology of channel catfish and enzymatic hydrolysis solution, which is applied in egg preservation, application, food preservation, etc., can solve the problem of high cost, achieve the effect of low cost, simple operation method and prolonging the preservation time

Pending Publication Date: 2016-03-30
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on the current situation that there are not many fresh-keeping technologies for poultry eggs, the process needs to be optimized, and the cost is relatively high, the present invention provides a new method for channel catfish skin enzymatic hydrolysis solution for poultry egg preservation, which can not only make full use of channel catfish processing waste, and the production cost is low, the operation is simple, and the shelf life of poultry eggs can be extended at room temperature

Method used

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  • Method for preserving poultry egg by means of channel catfish skin enzymatic hydrolysate
  • Method for preserving poultry egg by means of channel catfish skin enzymatic hydrolysate
  • Method for preserving poultry egg by means of channel catfish skin enzymatic hydrolysate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1, preparing channel catfish skin enzymatic hydrolyzate, and coating the experimental eggs for storage

[0028] Raw materials: channel catfish skin; fresh eggs within 12 hours of laying hen farm in Ganshan County, Changsha County, Hunan Province.

[0029] (1) Thaw fish skin

[0030] The frozen fish skin stored at -20°C was rinsed with running tap water at room temperature to thaw.

[0031] (2) Cleaning and removing impurities

[0032] Use a knife or scraper to remove subcutaneous fat and remaining fish flesh, wash with water, drain and set aside.

[0033] (3) Remove impurities and pigments

[0034] Get 200g of fish skin after cleaning, soak with 0.05mol / L sodium hydroxide solution of 5 times volume (v / m), add 3% hydrogen peroxide (mass fraction is 30%), and put into a shaker at 150r Shake at a constant speed of 1 / min for 6 hours to remove impurities and pigments, and then wash with water for later use.

[0035] (4) Degreasing

[0036] The fish skin treated...

Embodiment 2

[0047] Example 2 Effect of coating treatment on the sensory quality of eggs

[0048] Sensory indicators include several indicators such as appearance, smell, egg yolk, albumen and lace, see Table 1 for details

[0049] Table 1 Sensory Evaluation Criteria

[0050]

[0051]The appearance, smell and other external qualities of eggs will change with the prolongation of storage time, such as tarnishing, spots, and peculiar smell. Egg white, egg yolk, and frenulum are closely related to the quality of eggs. Old eggs have low protein content and high dilute protein content, which is easy to be invaded by bacteria. The yolk membrane of fresh eggs has toughness and elasticity, but the yolk membrane of stale eggs has poor toughness and elasticity, and it will break if it is slightly shaken. The index to measure the egg yolk is mainly the egg yolk index, and the strength of the egg yolk film is an important indicator to measure the freshness of the egg. The lace will become thinner...

Embodiment 3

[0055] Embodiment 3 The influence of coating treatment on the internal quality of eggs

[0056] In this experiment, eggs were treated with channel catfish skin enzymatic hydrolysis solution, and after storage for 28 days, various internal quality indicators of the tested eggs were measured, and the results are shown in Table 3.

[0057] Table 3 The measured value of internal quality of coated eggs after storage for 28 days

[0058]

[0059] As can be seen from Table 3, after 28 days of storage, the egg weight loss rate and egg white pH value of the film-coated group were significantly lower than those of the blank group, and the relative density, egg yolk index, Hough unit, and egg grade were all higher than those of the blank group. The internal quality was significantly better than that of the blank group.

[0060] Effect of coating treatment on weight loss rate and relative density of eggs

[0061] The weight loss rate of eggs during storage is an important index to me...

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Abstract

The invention discloses a method for preserving poultry eggs by means of channel catfish skin enzymatic hydrolysate. The method comprises the following steps that 1, preprocessing is performed on the fish skin; 2, impure protein and pigments are removed through a hydrogen peroxide alkali solution; 3, soak degreasing is performed through isopropyl alcohol; 4, stripping and slicing and mincing are performed; 5, pepsase extracting is performed; 6, coating preservation is performed on the eggs through the enzymatic hydrolysate; 7, the coating-processed eggs are preserved at 30 DEG C or below. Accordingly, the preservation effect of the poultry eggs processed through fish skin enzymatic hydrolysate coating is significantly superior to that of unprocessed poultry eggs.

Description

technical field [0001] The invention belongs to the technical field of food storage and fresh-keeping, and in particular relates to a method for using channel catfish skin enzymatic hydrolysis liquid to keep poultry eggs fresh. Background technique [0002] China is the country with the largest production of poultry eggs in the world. Poultry eggs are rich in nutrients, rich in protein, fat, lipids, minerals, vitamins and other nutrients needed by the human body, and are convenient to eat, and are deeply loved by consumers. However, the shelf life of fresh poultry eggs is not long. Although eggs have shell outer membrane, shell inner membrane and egg white lysozyme as protective barriers, to a certain extent, they prevent egg surface contamination bacteria from invading into eggs and play a role in antiseptic preservation. However, the outer shell membrane of poultry eggs is extremely unstable, can be dissolved by water, and is also easily worn, and the inner shell membrane ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/14
CPCA23B5/14
Inventor 刘焱黎迅邓放明刘伦伦
Owner HUNAN AGRICULTURAL UNIV
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